| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegan | Main dish, Vegan | 8 | Servings |
INGREDIENTS
| 8 | Flour Tortillas, 10" | |
| 2 | c | Black or pinto beans |
| 1 | c | Vegetarian Chili Mix, TVP |
| 7/8 | c | Water, or white grape juice |
| 1 | Medium onion, diced | |
| Garnish: | ||
| Diced tomatoes, black olives | ||
| Guacamole, diced onions | ||
| Picante Sauce |
INSTRUCTIONS
Method: Heat water or juice to boiling and pour over TVP in a heatproof bowl. Allow to sit for 10 minutes until water is absorbed. Add beans with juice to TVP. Saute onions in a little water or juice until soft. Lay out your tortillas flat, and divide bean-TVP mixture evenly among the 8 tortillas. Then fold the tortilla up from the bottom, down from the top, and then fold the two ends to the middle. "Pin" them with a toothpick. Spray a cookie sheet with cooking spray, place the "envelopes" on the cookie sheet, and spray them with the cooking spray. Place in a 350 degree oven for 10-15 minutes until crisp and slightly browned. Take the toothpicks out when baked - they will stay in shape. Use what you need, and freeze the rest in plastic freezer bags. When ready to serve, heat in oven or microwave and top with tomatoes and onions - guacamole and black olives, picante sauce as desired. Original - Alice in Houston - 9/12/92 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 14
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 182.2mg
Potassium: 22.3mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: 1.5g
Protein: <1g